Blessed region with marine foodstuffs and mountain based foods. Like a treasure trove of ingredients. The Shonai region is also known as the “Food Capital” and is rich in food ingredients, so much so that it is registered with UNESCO. After all, the rice grown in the expansive fields is an indispensable part of our daily dining table. Wild vegetables in spring having unique bitterness. Cherries in early summer and melons in autumn are juicy. Dadacha beans are a staple of summer, with a strong flavor, no one can stop their hands. Soups made with sake lees, such as [Moso soup] and [Kantara soup], warm the body. Seasoning differs from family to family. One bite brings back nostalgic memories. What is your local cuisine?
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